Darienne

And what about chocolate????

I don't have Bluesky. I don't even know what it is. And if you want to be friends...don't tell me.

...and for the TL;DR version, here's a screencap of her summary/takeaway: Could not access this page.

a) thank you, they are and b) no, we sure don't.

As for the Costco croissants...I put them straight into the freezer. I'm the only one who eats them. Frozen they slice easily. Then I add 4 Callebaut callets and nuke them in the microwave. Chocolate filled croissants!

I've made a hamburger/cabbage casserole in the past and frozen it and never noticed any change in the cabbage. In fact, the last portions we ate were frozen more than a year and a half ago. I think we've just about eaten all the stuff I'd made and frozen before I was sidelined. Normally I would have been in charge of keeping track of the freezers' contents and would never have allowed food to be frozen for an undue length of time. But then just because I didn't notice any change in the texture of the cabbage doesn't mean there wasn't any. added: I tried to delete TdeV's comment when I realized it was not pertinent to my point but couldn't do it and made a mishmash of it all.

Sounds fine to me.

The endlessness of it all sure gives one pause to think...

Me too. I love cooked cabbage. Added some shredded cabbage to our New Year's Eve extravaganza of steamed broccoli. Cabbages are just SO big! And they can last for half of forever!

Do you deep fry your Appelflappen? That one was a Mr. Google lookup along with Oliebollen.

Gosh, we old guys had steamed broccoli with a cheese sauce for Ed and olive oil and lemon juice for yours truly. Yes, that's the entire dinner. We have 'dinner' at noon. My go-to chocolate cake for dessert and we turned out the lights at 10:00 pm. Be still my beating heart. Todays noon dinner is salmon with lime juice and baked potatoes. With newly churned vanilla ice cream for Ed...I make it and he churns it...and a couple of dark chocolate wafers for me.

That first recipe with salami, dates and pecans sounds like a strange one to me...but then I put chocolate, almonds, olives and fruit in my Picadllo which tends to 'freak' folks out. And I remember the first time I fed the young man working on the farm...one of son Ken's buddies... a grilled cheese sandwich and he asked where the maple syrup was.

And I would like your recipe also, Elsie.

Sounds like heaven to me. We are inveterate broccoli lovers. At least twice a month, if not more, a plate of steamed broccoli is our supper. A cheese sauce for Ed and for me an olive oil and lemon juice dressing.

@pattiRG? Rancho Gordo? Hey! I'll eat the misshapen ones!!